Coconut Graham Cracker Squares Recipe

5 1 1
Publisher Photo

Coconut Graham Cracker Squares Recipe

Read Reviews
5 1 1
Publisher Photo
These bar cookies travel well and feed a lot of people at potlucks and family reunions. Kids especially like their rich flavor.
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 10 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 10 min.

Ingredients

  • 1 cup butter or margarine
  • 1 cup sugar
  • 1/2 cup milk
  • 1 egg, beaten
  • 1 cup flaked coconut
  • 1 cup chopped walnuts
  • 1 cup graham cracker crumbs (about 16 squares)
  • 24 whole graham crackers
  • FROSTING:
  • 1/4 cup butter or margarine, softened
  • 2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions

In a heavy saucepan, melt butter. Stir in sugar, milk and eggs. Bring to a boil; cook and stir for 10 minutes. Remove from the heat. Stir in coconut, nuts and cracker crumbs.
Line a greased 15-in. x 10-in. x 1-in. baking pan with 12 whole crackers. Spread with the coconut mixture. Top with remaining crackers; press down gently. Cover with plastic wrap and refrigerate for 30 minutes.
Meanwhile, in a mixing bowl, combine frosting ingredients; beat until smooth. Break each cracker into four portions; spread with frosting. Yield: 4 dozen.
Originally published as Coconut Graham Cracker Squares in Best of Country Cookies 1999, p88

Nutritional Facts

1 each: 179 calories, 9g fat (4g saturated fat), 18mg cholesterol, 168mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 2g protein.

  • 1 cup butter or margarine
  • 1 cup sugar
  • 1/2 cup milk
  • 1 egg, beaten
  • 1 cup flaked coconut
  • 1 cup chopped walnuts
  • 1 cup graham cracker crumbs (about 16 squares)
  • 24 whole graham crackers
  • FROSTING:
  • 1/4 cup butter or margarine, softened
  • 2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  1. In a heavy saucepan, melt butter. Stir in sugar, milk and eggs. Bring to a boil; cook and stir for 10 minutes. Remove from the heat. Stir in coconut, nuts and cracker crumbs.
  2. Line a greased 15-in. x 10-in. x 1-in. baking pan with 12 whole crackers. Spread with the coconut mixture. Top with remaining crackers; press down gently. Cover with plastic wrap and refrigerate for 30 minutes.
  3. Meanwhile, in a mixing bowl, combine frosting ingredients; beat until smooth. Break each cracker into four portions; spread with frosting. Yield: 4 dozen.
Originally published as Coconut Graham Cracker Squares in Best of Country Cookies 1999, p88

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MY REVIEW
omnijen User ID: 6475476 31804
Reviewed Apr. 16, 2014

"These are great. People kept telling me:

"I need this recipe!"
"These are amazing!""

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